If you have fast liver phase I detoxification enzymes, going back to traditional low-temperature cooking techniques like poaching is essential. This is a beautiful recipe of delicate flavours that work supremely well together. And your liver will love you.
In a saucepan, add 125ml (1/2 cup) nut milk, 1 Tbsp coconut oil, 1/4 tsp sea salt, and a pinch of freshly ground black pepper. Place over low heat and bring to a simmer. While the liquid warms, cut a 125g fillet of rainbow trout into 6 equally-sized pieces. Once the liquid is boiling, place the fish skin side up in the liquid. Poach for 3-4 minutes until the flesh is cooked through but still tender. Turn off the heat, remove the fish from the liquid, placing it skin side up on a plate or cutting board to cool, and pour the liquid into a blender. Leave the fish to cool for a couple of minutes.
While the fish is cooling, roughly chop 200g cucumber. Cut two medium tomatoes in half, remove the woody stem bit, then thinly slice the halves. Add the cucumbers and tomatoes to a bowl or plate.
Using a fork, gently peel the skin of the fish from the flesh. Once that is complete, use the fork to pull (flake) the fish along the natural seems or lines of the flesh. Add the flaked fish to the vegetables. Discard the skins.
In the blender, add the flesh of 1/2 an avocado and blend on high with the poaching liquid to create a very creamy and luxurious dressing. Use a spatula or spoon to remove the dressing from the blender and add to the salad. Then tear or cut 4-5 fresh basil leaves into small pieces and add as well. Add another pinch of freshly ground black pepper. Toss the salad gently to combine.